farro citrus salad

During a recent cooking class at Zest, in Lititz, I shared a recipe for Farro Citrus Salad. I enjoy it as a light dinner, served on a bed of mixed greens with a slice of manchego and toasted fresh bread. It’s quick, easy, healthy and flavorful. It’s even better on day two and makes a perfect lunch on the go. Serve this dish warm or chilled.

Easily prepare a gluten-free version of the salad by substituting farro with quinoa or long grain brown rice.

(Believe it or not Dan enjoys this salad too…my PA Dutchy Dan!)

Recipe notes:

• Farro is the nutty, chewy superstar of this recipe. It’s versatile and can be cooked in 15 minutes.
• Toasting farro boosts the nutty flavor.
• Look for pearled or semi-pearled farro for quick cooking.
• Prepare a double batch of farro. Freeze the extra batch for use in soup, salad or side dish in a pinch.

Farro Citrus Salad

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

I enjoy this dish as a light dinner served on a bed of mixed greens with a slice of manchego and toasted fresh bread. It’s quick, easy, healthy and flavorful. It’s even better on day two and makes a perfect lunch on the go. Serve this dish warm or chilled.
Easily prepare a gluten-free version of the salad by substituting farro with quinoa or long grain brown rice.

: phoebe's pure food

: salad, healthy, easy, side, lunch, vegan, vegetarian

Serves: 6-8 servings

Ingredients

• Dressing Ingredients
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon maple syrup
• ½ teaspoon sea salt
• ½ teaspoon grated orange peel
• Salad Ingredients
• 2 cups farro
• 2 tablespoons extra virgin olive oil
• 5 cups water
• 4 cups chopped swiss chard
• 1 tablespoon maple syrup (honey optional for a non-vegan version)
• 1 large orange, peeled, segmented and chopped
• 1 apple, cored and cubed
• ¼ cup dried fruit
• ½ cup chopped pistachios
• ½ cup feta or blue cheese, optional as a non-vegan topping

Instructions

1. 
   For the dressing
2. Combine the dressing ingredients in a tightly sealing jar and shake to combine; set aside.
3. 
   For the salad
4. In a medium saucepan over medium heat, lightly toast farro in 1 tablespoon of olive oil for 1-2 minutes; stir to evenly coat and prevent burning. Add 5 cups of water, bring to a boil, reduce to a simmer, cover and cook for 12-15 minutes. Drain and rinse the farro; set aside.
5. In a large skillet over medium heat add 1 tablespoon of olive oil and swiss chard. Continually stir adding more olive oil if necessary. As the swiss chard begins to wilt, stir in the maple syrup. Once wilted remove from heat.
6. In a large bowl combine the farro, swiss chard, orange, apple and dressing. Garnish with pistachios and cheese.

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